Chicken Marsala

(makes 4 servings)

Ingredients:

• 3 cups sliced mushrooms, sliced (Crimini, button, Portobello, Crimini, Porcini)
  
  


• 4 skinless, boneless chicken breast halves (about 1 pound)
  
  


• 4 tsp vegetable oil
  
  


• ¼ tsp salt
  
  


• ¼ tsp freshly ground black pepper
  
  


• ½ cup green onions, sliced
  
  


• ½ tsp dried sage, crushed
  
  


• ¾ cup Marsala wine
  
  


• 1 tbsp water
  
  


• 1 tsp cornstarch
  
  

Preparation:

• Tenderize breast halves by placing each between two sheets of plastic wrap then pound lightly using the flat side of a meat mallet until about ⅛” in thickness.
  
  


• In a large-sized skillet, heat 2 tsp of the oil over medium-high heat and cook mushrooms until tender (about 4 minutes). Remove from heat and set aside.
  
  


• Sprinkle the pepper and salt over the chicken. In the same skillet, heat the remaining 2 tsp of oil over medium-high heat then add chicken and cook for 3 minutes, turning once and no longer pink inside (cook longer if necessary to ensure doneness.) Remove cooked chicken and set aside.
  
  


• In the same skillet, stir in the Marsala wine to the leftover pan drippings, scraping up any browned bits then bring to a boil then reduce heat to medium. Stir in cooked mushrooms, green onions and sage.
  
  


• Combine water and cornstarch in a small bowl and mix thoroughly then add to the Marsala sauce.
  
  


• Cook and stir for about 1 minute or until slightly thickened. Serve chicken topped with Marsala sauce and mushrooms.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (228 g)): 215 Calories, 28 g Protein, 4 g carbohydrates, 1 g Dietary Fiber, 6 g fat, 1 g saturated fat, 66 mg cholesterol, 227 mg sodium